This is a vegetarian version of the popular Korean bulgogi. Vegetarian Korean Beef is a dish you didn’t know you needed. It uses textured vegetable protein to achieve the same results as ground beef. 20 minutes from start to finish! Even carnivores can’t get enough of this!
VEGETARIAN KOREAN BEEF
I’ve been told that in Korea, this dish is referred to as Bulgogi. It translates to ‘fire meat.” Now, I’m not a big fan of extremely hot or spicy foods, but I was able to eat Vegetarian Korean Beef comfortably. I shared it with my colleagues and they reported back that it wasn’t too spicy for them either.
There was never a plan to make this dish. But, I found the recipe for it as I was researching dishes made with ground beef. The plan was to convert ground beef recipes to a vegetarian version using store-bought vegetarian beef crumbles, or textured vegetable protein. I knew I could make a vegetarian version and have it taste just as good – or better – than the original.
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WANT A MEAT OPTION?
As I have said before, if you want the meat version of this dish, simply switch out the vegetarian beef crumbles with lean ground beef. Just be sure to drain the grease before adding the rest of the ingredients to your recipe.
I’ve said it before; I love spending time by myself in my kitchen. However, there are occasional days when I just need to cook something for dinner that’s quick and easy. This dish is just that. It’s fast to prepare; it’s easy; and, most of the ingredients will already be in your pantry or fridge. More importantly, it’s really, really delicious!
HERE’S WHAT YOU WILL NEED:
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Vegetarian Beef Crumbles – You can hydrate dried textured vegetable protein, or use store-bought, prepared vegetarian beef crumbles. We like to use either the Yves, Gardein, or the Beyond Beef brand.
- Brown Sugar – The sweetness counteracts the saltiness of the soy sauce, and helps to caramelize the “beef.”
- Soy Sauce – Flavour and colour is what this ingredient adds.
- Oil – You will need olive oil for cooking and sesame oil for flavour.
- Produce – Onion, garlic, and ginger, and green onions. These are full of Asian flavour and add warmth, spice, heat, and freshness.
- Sesame Seeds – These are optional, but I love the nuttiness and the texture they add to this dish.
- Dried Red Chili Flakes – I add these to many dishes. Add just a little for some warmness, or a lot for some kick!
HOW TO MAKE VEGETARIAN KOREAN BEEF
This dish is super, super easy! Honestly, Dear Reader, for the amount of work you have to put into preparing this dish, you might expect the results to be just mediocre, but this is the real deal! It’s absolutely one of my favourite things to make and it takes very little time. If I’m making a vegetarian version of this, I can have it on the table in less than 30 minutes. In fact, I can probably make a ground beef version in that amount of time too, especially if the ground beef is already thawed.
This is what you will need to do. First, in a skillet, over medium heat, sauté the onions in olive oil until slightly caramelized. This will take about 3-5 minutes.. Then, add the garlic and cook for two more minutes. Finally, add the vegetarian crumbles and continue to sauté for another 5 minutes.
Next, add the soy sauce, sesame oil, ginger, dried red chili flakes, ground black pepper, and brown sugar. Stir well into the vegetarian crumble mixture. Continue to sauté until all of the liquid is absorbed – about 4-5 minutes. Add in the sesame seeds and stir to incorporate. That’s it! Now, serve the “beef” over cooked rice and top with sliced green onions.
ADAPT THE SPICE LEVEL
You can certainly adapt the spice/heat level in this recipe to fit your personal preferences as well. Like I said, I’m not a huge fan of overly spicy or hot food. But, if you are, you can simply increase the amount of dried red chili flakes.
Another really great thing about Vegetarian Korean Beef is that a little goes a long way. In my opinion, the “beef” is the side, not the main. If you look at the photographs, you will note that there’s more rice than beef in terms of ratio. You really don’t need a large amount of beef to feed a group of people. About a cup full will be more than enough.
SOME OTHER VARIATIONS
When making this dish, please try to use basmati rice. I have tried this dish with plain white rice and steamed brown rice, but it just does not produce the same flavour. Basmati rice is very aromatic, and in terms of eating, the smell of a dish accentuates the flavours and tastes.
Lastly, if you don’t have some of the ingredients on hand, please don’t try to make this dish with substitutes, because it most certainly will not taste like it’s meant to. There’s no substitute for sesame oil or freshly grated ginger. Not even ground ginger will give you the right flavour profile. These ingredients are cheap, so be sure to get the real thing before attempting to make Vegetarian Korean Beef.
Just a quick note before you get to the recipe. This is just a personal thing and may not affect you in the same way. I love the taste and ease of textured vegetable protein, but it really does make me bloat. To offset that, (and this is the only change to this recipe that I will endorse or recommend!) I use three onions rather than one when making this dish for myself.
Not only does using three onions offset the amount of textured vegetable protein I’m actually eating, but it certainly extends the yield of this recipe a little more and makes enough for a least one or two more servings. How’s that for economical? 🙂
Do You Like This Recipe?
You should consider trying these other delicious recipes too!
Vegetarian Korean Beef
Ingredients
- 340 grams vegetarian beef crumbles
- 1/2 cup brown sugar, lightly packed
- 1/4 cup light soy sauce
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1/2 teaspoon dried red chili flakes
- 1/4 teaspoon ground black pepper
- 1 teaspoon sesame seeds
- 4 cups basmati rice, cooked
- 1/4 cup green onions, thinly sliced
Instructions
- In a skillet, over medium heat, sauté the onions in olive oil until slightly caramelized; add the garlic and vegetarian beef crumbles and continue to sauté for another 5 minutes.
- Add the soy sauce, sesame oil, ginger, dried red chili flakes, ground black pepper, and brown sugar. Stir well into the vegetarian beef crumble mixture.
- Continue to sauté until all of the liquid is absorbed – about 4-5 minutes.
- Add in the sesame seeds and stir to incorporate.
- Serve over cooked rice and top with sliced green onions.
Nutrition
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Jennifer says
Yes! I will have to try this – it looks absolutely delish!
PS – LOVE LOVE LOVE your blue plate and napkins =)
byronethomas@gmail.com says
Thanks, Jennifer. 🙂
Natalie Tamara says
This recipe just popped up on my Pinterest feed and it looks so good that I had to pop over and take a closer look (and pin for later!). I used to live in Korea so have veganised plenty of Korean dishes but never bulgogi – it has to be next on the list now!
byronethomas@gmail.com says
It means so much to me that you would take the time to leave a message, Natalie. Thank you!
WhitBit's Indian Kitchen says
Oh. My. GAWD! BYRON. I am …I just…my jaw is on the floor.
byronethomas@gmail.com says
LOL – I’m sorry??? 🙂
Brian Jones says
This looks delicious, love the flavour combinations particularly the lashings of black pepper, nice job!
Paige says
Byron, I have to tell you – your vegetarian recipes are so inspiring! And this one is no exception 🙂 Totally can’t wait to give this a try 🙂
byronethomas@gmail.com says
Thanks, Paige. I couldn’t eat vegetarian food unless it was super delicious – otherwise, I’d be grilling steak every night.
Whitney says
Looks absolutely amazing, I love the flavor combos — you ALMOST could turn me vegetarian! ha!
byronethomas@gmail.com says
Almost being the key word there? 🙂
Johlene@FlavoursandFrosting says
This dish looks amazing Byron. It makes me want to make it so bad 🙂
byronethomas@gmail.com says
Thanks, Johlene. 🙂
Hillary Reeves says
Yumm! You know I’m a Korean food fanatic–this is right up my alley. Glad you found something not too spicy for your repertoire. 😉
My Korean boyf says that the “bul” or “fire” actually refers to how this meat is usually cooked over a flame or barbecue, less the heat in the seasoning (though it definitely has a kick!).
Mary (The Godmother @ Goodie Godmother) says
This looks amazing! And I like that it comes together quickly as the tiny terror is hurtling into the terrible twos entirely too quickly and it cuts into dinner prep time dramatically. I hope I remember to make it next time I have either veggie crumbles or ground beef in the house! Unrelated note – I actually bought mushrooms the other day to make your mushroom stroganoff and then got distracted and turned them into something else. 🙁
Nikki from Tikkido says
Ooh, I love making bulgogi, but never even considered using TVP in place of the beef! What a magnificent idea! I can’t wait to try it.
byronethomas@gmail.com says
Thanks, Nikki! I love using TVP as a meat replacement. It works in almost anything.
Sariah says
I can’t wait to try this recipe. I just stumbled across TVP recently and I love it. I was just wondering, do you rehydrate your TVP first or does the liquids in the recipe do that?
byronethomas@gmail.com says
Hi Sariah,
I did not use dried TVP in this recipe. I used prepared, packaged TVP. If you’re using the dry TVP, be sure to hydrate according to package instructions first.
Pavani says
We lived in a Korean town for years and always wanted to try Korean Bulgogi. But being a vegetarian, I never found a place that served vegetarian version. Thank you for the recipe, now I can make it right in my kitchen.
byronethomas@gmail.com says
You’re most welcome, Pavani. 🙂
Mike G. says
This is absolutely delicious! I will definitely be making this on a regular basis.
byronethomas@gmail.com says
Thank you, Mike. Glad you enjoyed it!
Dazzleclicker says
Thank you your Lordship! great cruelty free recipe!
Taran M Haut says
Does your servings and calories account for the rice as well? I’d love to know without the rice 🙂
byronethomas@gmail.com says
Yes, Taran, it does account for the rice as well.
Michelle says
Simply amazing! I love how fast it is to have dinner ready and my husband (total meat eater) is in love with this and actually requests it at least 2 times a week! Also its delish in lettuce cups. Thank you
byronethomas@gmail.com says
Thank you, Michelle. 🙂
Becky says
No complaints! I give this a big thumbs up! 👍
Lee says
I made this last night. I used gardein crumbles but instead of serving over rice I used the “meat” for a taco topped with an Asian slaw and pickled onions. Delicious!
Fatima says
Thank you for giving veggie ground new life!
byronethomas@gmail.com says
Thank you, Fatima. 🙂
Vince says
Delicious but there is absolutely no way to prep this meal in 5 minutes as is indicated. Just peeling and grating the fresh ginger takes 5 minutes. Cutting 2 different kinds of onions also takes some time. Then there’s peeling and mincing the garlic. Oh, and measuring out the rest of the ingredients. Let’s just say that even the quickest chefs will spend at least 15 minutes prepping this meal if they are doing it alone. Why lie?
byronethomas@gmail.com says
Hmmmm… you might have a point there, Vince. I tend to be quite fast when it comes to meal prep. And, I never peel fresh ginger. I wash it really well when I buy it and toss it into a freezer bag. I freeze it and grate it from its frozen state – it take seconds. Toss the unused portion back in the bag and into the freezer.
The next time I make this recipe for dinner, I’ll pay closer attention to the prep time, and update if needed. Thank you.
Anastasia says
This was absolutely dreamy. Hands down the easiest and quickest dinner I could possibly throw together and sooo unbelievably satisfying. I’m in love. Heats up so nicely too. Thank you so much for this beauty of a recipe!
byronethomas@gmail.com says
Thank you, Anastasia. 🙂
Aaron says
So you put the textured vegetable protein in without hydrating first? I’ve only ever cooked with soya chunks (which I thought were the same thing), and it was very different.
byronethomas@gmail.com says
Hi Aaron – I’m using pre-packaged textured vegetable protein that has already been hydrated. I’m not using dry TVP.
Jill Patton says
would it be possible to use crumbled tofu in place of the TVP..??
byronethomas@gmail.com says
I’ve never used tofu as a replacement for TVP, but I think it just might work!
Natalia says
Listen…
This is absolutely delicious.
Thank you!!
byronethomas@gmail.com says
I’m listening! 🙂 Thank you, Natalia.
Nicole says
This recipe is incredible! I absolutely loved it and will make it again. Thank you!
Henriette Rieffel says
Really enjoyed your Asian inspired recipes. As a Californian, I turned semi-vegetarian in New York City, it is difficult to cook well without the real fresh Asian vegetarian ingredients.
I have made 3 of your Asian inspired recipes and loved it.
Thank you.
Ella says
How much tvp is in one package? I’m using bulk and don’t know how much to put in the recipe. Thanks!
byronethomas@gmail.com says
Hi Ella – the TVP that I buy in packages measures out to roughly 2 cups.
Kourtney says
my favorite thing I’ve ever cooked! I used sliced seitan however to replace the TVP. My boyfriend would eat the whole serving, so it’s not enough for the two of us! I have to make a double batch, or cook it when he’s not here 😉
Susan B says
My sister, the vegetarian, was wowed. Our husbands, the carnivores, were impressed. I was amazed. We used Beyond Meat “ground beef” and, like many, I used half the sugar. I also used about 3/4 teaspoon Sambal Oelek instead of the pepper flakes. You honestly could not tell it wasn’t beef and the flavors were wonderful, complex and rich. The leftovers were just as good. This is definitely a keeper.
Mary Lou O'Bertos says
What can I say that hasn’t already been said? Mouth-wateringly aromatic, outstanding flavour, and ready in a snap without resorting to hard-to-find ingredients. Thank you, LB! Your recipes are new to me, but I’m a convert now! 🥦♥️
byronethomas@gmail.com says
Thank you, Mary Lou. 🙂
Tammy says
I just made this and have to say is very yummy!
I will definitely be making this again!
Thank you for the recipe!
It is a huge hit even with my meat eating family!
byronethomas@gmail.com says
Thank you, Tammy. Glad to hear it!
Robert says
Delicious!!!!! Simple & very good!
Nicole Elias says
I have made this so many times and my family LOVES IT! I am making it for my 6 year olds birthday and wondering if you think it would be okay if I made it the day before and reheated in a crockpot?
Thank you for your awesome recipes!
Msd4tae says
I LOVE Bulgogi but after going Pescatarian I miss having it. I have tried so many other Bulgoli recipes that just didn’t satisfy the craving but after trying this version I’m hooked!! I usually use Impossible but I had a pack of Beyond in the freezer so I used that and it turned out incredible!!! A million Thanks I can’t wait to try more of your recipes!
Leslie says
Made this for dinner tonight. The flavour was delicious……..nice and spicy. I added some sliced mushrooms, and a splash of broth to have more sauce. When I make it again ( and I will!) I will also add some broccoli and carrots, or other veggies.
Yazzy says
Uhm excuse me, this was INCREDIBLE. All of my kids loved it too! Thank you!!
byronethomas@gmail.com says
Thank YOU, Yazzy! 🙂
Faith says
Simply wonderful. We have been cutting back our meat consumption, and now do two veggie meals a week. I picked up some Quorn brand crumbles on super sale, and I was pretty intimidated to use them, but this recipe hit all the marks. Bravo, my friend. This one goes in the regular rotation.
Megan says
Animal friendly and so delicious!
D.Sears says
Simple recipe, packing great taste. Used Beyond Meat and it was the best dinner I have made in months. Thanks for a great recipe.
Anita M Ringer says
Hello, Lord Byron. Thank you for this delicious recipe! I used TVP (the only option I had) I also cut the sugar in half, because I need to, and it was plenty sweet still. I made it yesterday and reheated it for a fellowship meal today, and it was a BIG HIT! I foresee this recipe being repeated quite often in our future. I will be looking for your other recipes that are/can be vegan/GF.
Arian says
Great recipe! I made it yesterday and it was a big hit in my family even with the non-vegetarians.
I wanted to know if you can freeze this and if you do, does the texture and flavor stay the same?
Krisgren says
Yumma!!!! All my peeps loved it, and I have a lot of them. A nice lil dollop of spicy vegan sriracha mayo in the middle just brought it all together!!
Thanks for this. I hope you are proud of yourself knowing that you have years of great reviews on your recipe. Well done!!
Summer says
Love this with cauliflower rice! So tasty! Thank you
mobasir hassan says
Truly appreciate the way you made this delicious and wonderful recipe. Everything is so nicely described that really helped me lots. I am looking forward for more of such yummy recipes in future too.
Christine says
This was so easy and delicious! I used tvp that I rehydrated in water with mushroom seasoning and a tablespoon of ketchup (for one cup tvp). I used the grounds for a rice bowl, Korean-inspired pizza topping and also to add to japchae. Perfect!
byronethomas@gmail.com says
Thank you!
Ann says
Fantastic!! I served with Kimchi, Sliced avocado, chopped pineapple, seared broccoli, and Korean chili flakes. It was absolutely delicious next day. My daughter ate seared broccoli, and Korean chili flakes. It was absolutely delicious next day. My daughter ate it with a fried egg.and avocado on top And loved it all over again!
Caitlin says
Been making this for YEARS! Everyone loves it! Would love to try more of your vegan recipes.
Caitlin says
Has been a staple for years!!! So good!